Spicy Cashew Pasta Salad

This spicy cashew pasta salad brings together silky noodles, crisp vegetables, and a homemade creamy dressing that packs both a punch and a satisfying richness. It is a plant-based dish that is just as good for a lively picnic as it is for a weekday lunch.

I whipped this up for a vegan potluck last spring and it disappeared almost instantly. Even my non-vegan friends asked for the recipe and now I always bring extra dressing to keep it extra creamy.

Ingredients

• Cashews: give creaminess and protein to the dressing look for plump raw whole cashews without blemishes
• Olive oil: creates a smooth base and rounds out the flavor choose a fresh bottle with a pleasant scent
• Cilantro and green onions: add brightness and a fresh bite always choose crisp stems and vibrant color
• Soy sauce: adds saltiness and umami opt for a naturally brewed type for best taste
• Nutritional yeast: brings cheesy notes find flakes instead of powder for better blending
• Ginger and sriracha: offer heat and zing fresh ginger will smell sharp and spicy
• Agave nectar: provides a touch of sweetness maple syrup works if needed
• Lime juice: lifts the flavors and keeps things light pick a heavy lime for juiciness
• Red pepper flakes and salt: let you control the spice and seasoning
• Short pasta shapes: pick noodles like rotini or penne that hold dressing well
• Cucumbers tomatoes and cabbage: deliver crunch and color go for firm veggies
• Slivered almonds and crunchy chow mein noodles: bring texture add these just before serving

Step-by-Step Instructions

Cook the Pasta:

Boil water and cook your chosen pasta shape according to package instructions until al dente Make sure not to overcook so noodles stay firm and can hold up to the dressing

Soak and Blend Cashews:

Pour boiling water over the cashews and let them soak for at least five minutes For an ultra creamy dressing let the cashews soak in the fridge for an hour Drain well

Make the Dressing:

Add soaked drained cashews olive oil soy sauce cilantro nutritional yeast agave nectar sesame oil ginger sriracha lime juice red pepper flakes and salt to a blender Blend on high until completely smooth Scrape down the sides and add water one spoon at a time for the perfect creamy consistency

Prep Vegetables and Mix:

Wash and chop cucumbers tomatoes cabbage cilantro and green onions into bite-size pieces for even flavor distribution

Combine Everything:

In a large bowl toss the drained pasta with chopped veggies most of the dressing almonds and cilantro Stir well to coat Save crunchy chow mein noodles for just before serving If you are making this ahead stop here

Serve and Finish:

Right before serving sprinkle chow mein noodles on top for extra crunch Taste and add more dressing if pasta has soaked it up

Pin

My favorite part is always the cashew dressing because it is so silky and versatile. The first time my niece helped me blend it she could not believe there was no dairy in it and asked if we could use it for veggie dip too.

Storage Tips

Refrigerate leftover pasta salad in an airtight container for up to three days. The noodles will absorb dressing as it sits so add extra or a splash of water to bring back creaminess before serving. Keep crunchy toppings in a separate bag or jar until mealtime so they stay crisp.

Ingredient Substitutions

If you are out of agave nectar a mild honey- or maple syrup will work well. Swap slivered almonds for sliced if needed or leave them out for nut allergies. Any crunchy salad topper like crispy fried onions can stand in for chow mein noodles. Gluten-free pasta works beautifully as well.

Pin

Serving Suggestions

Pile this salad onto a platter for potlucks. It is hearty enough for a main dish at lunch or serve as a side alongside grilled tofu or veggie burgers. Add avocado slices or a handful of fresh herbs before serving for an extra pop.

Cultural Context

This salad borrows inspiration from American picnic classics combined with a nod to Asian ingredients like soy sauce ginger and cilantro. The creamy nut-based dressing is a staple among plant-based cooks and it reminds me of both Thai noodle salads and summer cookouts.

Recipe FAQs

→ What type of pasta works best?

Short shapes like fusilli, rotini, or penne hold the creamy dressing and mix well with vegetables.

→ Can this be made ahead of time?

Yes, assemble in advance but add the chow mein noodles and extra dressing just before serving.

→ Is the dish spicy?

It features moderate heat from sriracha and red pepper flakes, but you can adjust to your taste.

→ Are there substitutions for almonds?

Feel free to use sunflower seeds or omit nuts entirely, depending on your preference.

→ How do I get the creamiest dressing?

Soak the cashews well and blend until completely smooth, adding water as needed for consistency.

→ Is this dish vegan?

Yes, all ingredients are plant-based, making it suitable for vegan and vegetarian diets.